Strawberry-Rhubarb Crisp | America's Test Kitchen

Ingredients

• 3/4 cup (3¾ ounces/106 grams) all-purpose flour
• 1/2 cup panko bread crumbs
• 1/4 cup packed (1¾ ounces/50 grams) light brown sugar
• 1/2 teaspoon table salt
• 1/4 teaspoon ground cinnamon
• 6 tablespoons unsalted butter , melted
• 1 pound (454 grams) fresh rhubarb , trimmed and cut into ½-inch pieces, or frozen rhubarb, thawed and cut into ½-inch pieces (3½ cups)
• 12 ounces (340 grams) fresh strawberries , hulled and chopped coarse, or frozen strawberries, thawed and chopped coarse (2 cups)
• 1 1/4 cups packed (8¾ ounces/248 grams) light brown sugar
• 2 tablespoons cornstarch
• 1/8 teaspoon table salt